Best 8 Sushi Style Shrimp With Pesto Recipes

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Sushi style shrimp with pesto is a delicious and easy-to-make dish that is perfect for a light meal or appetizer. The combination of shrimp, pesto, and sushi rice creates a flavorful and satisfying dish that is sure to please everyone. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in the comfort of your own home.

Let's cook with our recipes!

EASY PESTO SHRIMP



Easy Pesto Shrimp image

Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.

Provided by Sonja Overhiser

Categories     Main Dish

Time 5m

Yield 4

Number Of Ingredients 5

1 pound large shrimp, deveined (peeled or unpeeled)
1/4 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup basil pesto (homemade or purchased)
Lemon, optional

Steps:

  • If necessary, thaw the shrimp.
  • Pat the shrimp dry.
  • In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
  • Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
  • Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg

GRILLED PESTO SHRIMP



Grilled Pesto Shrimp image

Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4 - 6

Number Of Ingredients 9

2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
6 tablespoons extra virgin olive oil
1 cup basil leaves
3 large garlic cloves, roughly chopped
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ cup grated Parmigiano-Reggiano
¼ cup walnuts
1 lemon, cut into wedges, for serving (optional)

Steps:

  • Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
  • In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
  • Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 258, Fat 17, Carbohydrate 3 g, Protein 23 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 922 mg, Cholesterol 194 mg

SUMMERY SHRIMP WITH PESTO



Summery Shrimp with Pesto image

This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.

Provided by anniegolden

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 35m

Yield 3

Number Of Ingredients 13

½ (12 ounce) package angel hair pasta
1 cup firmly packed fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
1 teaspoon minced garlic, or more to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper, or more to taste
2 tablespoons water, divided, or as needed
2 tablespoons butter
¾ pound large shrimp, peeled and deveined
6 scallions, thinly sliced, green and white parts separated
1 large clove garlic, minced
2 small zucchini, sliced 1/2-inch thick, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
  • Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
  • Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
  • Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
  • Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
  • Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 37.2 g, Cholesterol 192.6 mg, Fat 19.4 g, Fiber 3.9 g, Protein 26.6 g, SaturatedFat 6.4 g, Sodium 574 mg, Sugar 3.2 g

TEXAS PESTO SHRIMP OVER RICE



Texas Pesto Shrimp Over Rice image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds unpeeled, large fresh shrimp
1 cup fresh cilantro leaves
3 green onions, cut in 1/3-inch pieces
1/4 cup freshly grated Parmesan
1/2 small jalapeno pepper, unseeded
1/2 medium tomato
2 tablespoons pine nuts, toasted
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil, divided
Hot cooked rice

Steps:

  • Peel shrimp; devein, if desired. Set aside.
  • Process cilantro, next 9 ingredients, and 3 tablespoons olive oil in a food processor until smooth.
  • Saute shrimp in remaining 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Pour cilantro mixture over shrimp, stirring well. Serve shrimp mixture over hot cooked rice.

SUSHI-STYLE SHRIMP WITH PESTO



Sushi-Style Shrimp With Pesto image

Provided by Florence Fabricant

Categories     appetizer

Time 25m

Yield 40 canapes

Number Of Ingredients 7

20 medium shrimp, shelled, de-veined and halved lengthwise
Salt
2 medium-size cucumbers, peeled
1 cup cooked long-grain rice
2 tablespoons rice vinegar
Pinch of sugar
4 tablespoons pesto

Steps:

  • Drop the shrimp into boiling salted water. As soon as they turn pink and curl, drain them, refresh them in cold water and set aside to drain and cool.
  • While the shrimp are cooling, slice the cucumbers into rounds a little less than one-half-inch thick. You should be able to make about 20 rounds from each cucumber. Place the rounds on paper towels to dry.
  • Mix the rice with the vinegar and sugar. Mold rounded teaspoons of the rice into little balls with your fingers. Top each cucumber slice with a ball of rice, then gently flatten the rice to make a topping that fits the cucumber. Spread each with a dab of the pesto, then top with a slice of shrimp.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams

ASIAN PESTO WITH GRILLED SHRIMP



Asian Pesto with Grilled Shrimp image

Provided by Ming Tsai

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

3/4 cup roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand)
1/2 cup peanut oil (Lion and Globe brand)
1/2 tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined, tail on
Salt and black pepper to taste
1 head baby romaine chiffonade

Steps:

  • In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
  • Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

This is a great dish for company!

Provided by averynmartin

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
  • Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g

HEALTHY SHRIMP SUSHI BOWL RECIPE BY TASTY



Healthy Shrimp Sushi Bowl Recipe by Tasty image

Here's what you need: shrimp, quinoa, cucumber, large carrot, avocados, roasted seaweed, green onion, sesame seed, olive oil, rice vinegar, soy sauce, sesame oil, garlic powder, old bay seasoning, salt, black pepper, water, sriracha, mayonnaise

Provided by Yousef Elkady

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

2 cups shrimp, deveined and peeled
1 cup quinoa, washed, uncooked
1 cucumber, finely diced
1 large carrot, shredded
2 avocados, finely chopped
1 cup roasted seaweed, garnish, thinly sliced
¼ cup green onion, garnish, thinly sliced
3 tablespoons sesame seed, garnish
4 tablespoons olive oil
¼ cup rice vinegar, plus 1/2 teaspoon
2 tablespoons soy sauce, plus 1/2 teaspoon
½ teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon old bay seasoning
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups water
2 tablespoons sriracha
4 tablespoons mayonnaise

Steps:

  • Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
  • Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
  • Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
  • In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
  • After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
  • Cut shrimp into bite-sized pieces.
  • To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
  • To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
  • Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.

Nutrition Facts : Calories 1304 calories, Carbohydrate 97 grams, Fat 87 grams, Fiber 20 grams, Protein 40 grams, Sugar 19 grams

Tips:

  • Use fresh, high-quality shrimp. This will ensure that your dish is flavorful and delicious.
  • If you don't have pesto on hand, you can make your own. There are many recipes available online, or you can use a store-bought pesto.
  • Be careful not to overcook the shrimp. They should be cooked just until they are opaque and pink.
  • Serve the shrimp immediately with your favorite dipping sauce. Some popular options include soy sauce, wasabi, and ginger.

Conclusion:

Sushi-style shrimp with pesto is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a quick weeknight meal. The shrimp are tender and flavorful, and the pesto adds a bright, herbaceous flavor. This dish is sure to please everyone at your table.

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